Slices of duck foie gras pan fried with marinated

A receipe from Jean-Paul Chevré
Total time: 48 min.
Preparation: 45 min.
Cooking time: 3 min.
Difficulty: Easy
Quantity: 1

Ingredients
 
  • Palmex escalope of frozen duck foie gras : 1 piece
  • Large prawns : 2 pieces
  • Olive oil : Sufficient quantity
  • Lemon : 1 piece
  • Salt, pepper
  • Fresh thyme : Sufficient quantity
   
Preparation
 
  • Cut up both large prawns and keep a whole one (with the head). Take away the head and cut the second prawn on the back.

  • Let marinate with lemon juice, olive oil and a branch of fresh thyme. (minimum: 30 minutes).

  • Season and fry the escalope, drain it on an absorbent paper.

  • Fry both prawns in a skim frying pan. Add the rest of the marinade and the scallop.
   
Advise
  Presentation: Set in the plate with lemon thin strips and fresh thyme.